Baccalà alla vicentina.
There are many ways to prepare baccalà, but one of the most famous in Italy is baccalà alla vicentina.
From the excellent restaurant, a few meters from Juliet's balcony, Greppia.

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I found, while searching for a simple recipe, the website of the Confraternity of this dish, here, where you can find out more and learn more.

Baccalà or baccalà alla vicentina (locally Bacałà ała Vicentina) is a typical dish of Vicenza cuisine based on stockfish (dried cod). It must be crushed, then soaked for three days, in water changed several times, so that it rehydrates and softens, then cleaned of bones and partially floured, seasoned with parsley, garlic, pepper, chopped onion and stewed with some salted sardines. It is closed like a sandwich, cut into slices and placed in an earthenware pan with a base of two fingers of olive oil. It is sprinkled with more oil and fresh whole milk and then cooked on a very low heat for a few hours. It is served with both white and yellow polenta, preferably sliced.
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Codfish Vicenza style – Morue à la Vicenza – Bacalao a la Vicenza – Bacalhau à Vicenza – Kabeljau nach Vicenza-Art – Cá tuyết kiểu Vicenza